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Monday, December 7, 2015


This cookie is making its debut this Christmas season.  So far the reviews (my husband and me) are very positive!   It has a rich nutty flavor and the caramel drizzle is the perfect topper.
The recipe is compliments of Martha Stewart....hope you enjoy!


1 2/3 cup flour
½ tsp. salt
2 ½ cups salted roasted cashews
2 Tbsp. plus 1 tsp. canola oil
1 stick softened, unsalted butter
3/4 cup light brown sugar
½ cup granulated sugar
1 large egg
1 tsp. vanilla
24 cubes soft caramel candy (7 oz.)
¼ cup heavy cream


Preheat oven to 350 degrees.  Sift flour and salt together. Coarsely chop 1 cup cashews and set aside. 
Process remaining 1 ½ cups cashews in a food processor or blender until finely chopped. Pour in oil. Process until creamy; approximately 2 minutes.

Place cashew mixture, salt and sugars in the bowl of an electric mixer with the paddle attachment; mix on medium speed until fluffy; approximately 2 minutes.  Mix in egg and vanilla.  Reduce speed to low and gradually add flour mixture.   Mix in reserved chopped cashews.

Shape dough into 1 ½ inch balls; space 2 inches apart on a parchment lined baking sheet. Bake 6 minutes; remove from oven and gently flatten with a spatula.  Bake until bottoms are just golden; approximately 6-7 minutes more.  Let cool completely on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring consistently.  Let cool slightly. Drizzle over cooled cookies.  Makes about 3 dozen. 

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